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Quality characteristics of Jook prepared with peanut (Arachis hypogaea L.) powder
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 5,  2015, pp.660-665
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.5.660
 Title & Authors
Quality characteristics of Jook prepared with peanut (Arachis hypogaea L.) powder
Park, Bock-Hee; Kim, Seon-Hee; Park, Kyung-Jo; Cho, Hee-Sook;
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 Abstract
This study was conducted to evaluate the effects of peanut (Arachis hypogaea L.) powder on the physicochemical and sensory characteristics of Jook. The proximate composition of peanut powder was as follows: moisture, 1.8%; crude protein, 24.9%; crude lipid, 48.3%; crude ash, 2.9%; and carbohydrates, 22.1%. Each sample of Jook contained 20%, 40%, 60% and 80% of peanut powder when compared to the control, and their physicochemical properties were assessed. As the peanut powder content increased, there was a significant decrease in pH (p<0.05) In addition, Hunter's color L value decreased, whereas Hunter's color a and b values increased with increasing addition of peanut powder. The Jook showed lower spreadability and higher viscosity values as the peanut powder content increased. The results of the sensory evaluation showed that the Jook containing 40~60% peanut powder had the highest score. According to the overall preference, addition of 40% peanut powder positively affected the quality characteristics of Jook. These results suggest that peanut powder can be applied to Jook to achieve beneficial effects on the quality and functionality.
 Keywords
Jook;peanut powder;sensory evaluation;quality characteristics;
 Language
Korean
 Cited by
1.
Quality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product, Korean Journal of Food & Cookery Science, 2017, 33, 2, 155  crossref(new windwow)
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